Waking up to the mountains… now everyday

The Drakensberg is a place that welcomes you, that holds you in the cradle of its mountains and doesn’t want you to leave.  It is a place that teaches you new things, and cleanses you.  It provides you with new experiences, and shows you how you can live, with just a small change.

Waking up to the view of our beautiful mountain range everyday is a never ending wonder, and something I don’t think I will ever tire of as long as I continue to live.  It is an ever-changing picture, solid and constant there in the background of the living room.  The morning mists make the light from the sunrise shine in an ever changing glow of gold, red, yellow, pink, blue and orange.  It is an amazing experience having morning coffee on the verandah in the still chilly air, breathing the first breaths of the new day and relishing in the cool, clear air clean from pollution of the cities.

In the Drakensberg, you remember how people used to be – our neighbours in the Drakensberg are wonderful people, friendly, welcoming and happy.  Everyone is interesting and interested in everything around them.

You learn how to live a mountain lifestyle, how to ride a pony, how to milk a cow by hand, how to fish for trout in the stream, how to put in a fireplace, and make a chimney work more efficiently, how to cook well on an aga, how to negotiate a mountain pass, how to operate a solar power system, a donkey boiler or a gas geyser.

You learn to live again.

If you want to live again, to leave your office behind, just for a while, join us here at Rivercroft Cottage fibre farm. See http://www.mozvolunteers.com for volunteering opportunities, or contact alex@mozvolunteers.com

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Majestic Ukhahlamba

Majestic Ukhahlamba

The Southern Drakensberg. Majestic, powerful, clear, beautiful. An adventure. Come and join us for long walks through the mountain paths to pools filled with crystal clear water, long-forgotten caves decorated with paintings – a relic from bushmen of previous eras. Enjoy the clean fresh air, the beautiful sun as it sets over the mountains, fall asleep to the sound of the Polela river gently running by. Relax and treat yourself to our famous chocolate cake on the deck, or curl up with a good book by the fire after a long day’s work. The mountains are a way of life, not just a holiday.

alex@mozvolunteers.com http://www.mozvolunteers.com
arts, sports, community, health, care, teaching and farming programs. Share your skills and help others in the Ukhahlamba area.

Vegetarian food at MozVolunteers

We *try* quite hard to make sure all our volunteers get a South African culinary experience when they join one of our projects. By the nature of the meal and rushed mornings, breakfast is nothing to shout about, lunch a packed sandwich, but at supper time, everyone is invited to site round the table on our verandah, next to an open fire if it is cold, and enjoy South African cuisine, from summer braais (bbqs), potjies and boboetie to butternut soups, samp and beans and other traditional Zulu meals.

Occasionally we have a vegetarian volunteer, then we usually refer back to the cook books, and often our days in Mozambique, where meat was expensive, poor quality and hard to come by, so naturally ate very little of it.

A favourite is our South African veggie burgers.

Ingredients:

1 x large butternut, peeled and cut into small portions

about 4 large potatoes

2 onions

1 small punnett mushrooms

1 small tin of ready-cooked kidney/sugar beans.

1 cup of breadcrumbs

1 aubergine peeled and chopped

2 eggs

2 cups home made crumb coating (or shop bought to substitute)

2 cloves garlic

2 cups chopped fresh parsley

spices (we use paprika and a little curry powder)

1 chopped red birds eye chilli

salt and pepper to taste.

A little flour

Method

1. Fry onions and chilli in a little olive oil until cooked,. Add the aubergine, cook a little longer, add mushrooms and the cloves of garlic crushed, and fry off any spices too.

2. In a separate pan, boil potatoes (peeled and chopped into large portions) and butternut until soft.

3. Drain the potatoes and butternut and add into a dish with the onion mixture. Mix and leave to cool.

4. Add one egg, breadcrumbs and chopped, fresh parsley and mix until it sticks together.

5. Make into burger shapes.

6. Dip each burger into flour, then egg, then the home made breadcrumb coating.

7. Refrigerate for 1 hour.

8. Cook on a griddle for 1 minute each side with a little olive oil until sealed, then transfer all burgers into a greased oven dish and cook for around 30 minutes or until hot throughout.

Serve in hot buttered rolls (homemade are best 🙂 with lettuce, tomatoes and cucumber from the garden, with Bean’s tomato chutney and real mayonnaise YUM.